Summer is the perfect time to enjoy fresh, vibrant salads that highlight the best of the season's produce. We've created two unique elevated summer salads, each featuring a delightful combination of flavors and textures. Be sure to follow our cannabis-infused basics to add a special twist to these recipes. Check out our canna-oil and canna-butter recipes, and don't forget to decarb your cannabis for the best infusion!

Peach, Watermelon, and Feta Salad with Mint

Ingredients:

• 4 cups mixed greens (such as arugula, romaine, and radicchio)
• 2 ripe peaches, sliced
• 2 cups watermelon cubes
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup red onion, thinly sliced
• 1/4 cup cannabis-infused olive oil (see our canna-oil recipe)
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Prepare the Ingredients:

   • In a large bowl, combine the mixed greens, sliced peaches, watermelon cubes, crumbled feta cheese, chopped mint leaves, and red onion.

2. Make the Dressing:

   • In a small bowl, whisk together the cannabis-infused olive oil, balsamic vinegar, salt, and pepper.

3. Toss the Salad:

   • Drizzle the dressing over the salad and toss gently to combine.

4. Serve:

   • Divide the salad among serving plates and enjoy immediately.

Quinoa and Avocado Salad with Black Beans and Corn

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen, thawed)
• 1 avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red bell pepper, diced
• 1/4 cup red onion, diced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup cannabis-infused olive oil (see our canna-oil recipe)
• 2 tablespoons lime juice
• 1 teaspoon ground cumin
• Salt and pepper to taste

Instructions:

1. Cook the Quinoa:

   • In a medium saucepan, bring the quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the water is absorbed. Remove from heat and let it cool.

2. Prepare the Salad:

   • In a large bowl, combine the cooked quinoa, black beans, corn, diced avocado, cherry tomatoes, red bell pepper, red onion, and cilantro.

3. Make the Dressing:

   • In a small bowl, whisk together the cannabis-infused olive oil, lime juice, ground cumin, salt, and pepper.

4. Toss the Salad:

   • Drizzle the dressing over the salad and toss gently to combine.

5. Serve:

   • Divide the salad among serving plates and enjoy immediately.

These elevated summer salads are perfect for a light and refreshing meal on a hot day. The combination of fresh ingredients and the unique twist of cannabis infusion make these dishes both delicious and relaxing. Enjoy the best of summer produce with these delightful recipes!

Discover More with PotLuck 420 Subscription Box

Our PotLuck 420 Subscription Box is designed to bring you unique and elevated culinary experiences every season. The "Way Up High" Rainbow Marshmallow Bars or "SnowDaze" Iced Sugar Cookies, are just two examples of the delightful surprises you can expect. Check out our curated stoner box collection in the Pantry to discover more.

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